Cornbread recipe, it said…

I’m a sucker for a good cornbread recipe so when I ran across this one I went “squee!”  An impressive ingredient list, indeed.  Too good to be true?  Sadly, yes.

Now I can’t claim the product was a pure result of the recipe because the execution is important.  I note that the recipe mentions using two pans to bake the cornbread.  I used a 12′ cast iron skillet and ended up baking the bread for at least twice the time specified.  It was still underdone.

I suppose the batter was my first clue that this wasn’t going to be cornbread as usual.  Very liquid–2-1/2 cups of milk to 1 cup each of flour and corn meal?  Three eggs?  A can of creamed corn with 1/2 cup of oil? This is the recipe for a custard or a corn pudding!  And that’s how it came out.

Interesting….but I won’t fix it again without some major revisions to the ratios.

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Mmm…hambeans

for those days you can't be bothered to think about it

I’ve been in a bit of a funk, and Mrs J said “I’ve named the entree for the last two days, it’s your turn”.  These I can make on auto pilot and don’t need to watch them very close, a bit of a stir now and again.Of course, you really have to make cornbread to go with beans.  This is the basic mix with some chopped green onions and some bacon bits.  Used the bacon fat in the mix to replace the oil the recipe called for.